What is so darned appealing about whole cinnamon sticks? We’re not talking about the red-hot, brown colored powder you find littering coffee condiment counters, or the mysterious throat-burning flavor that haunts candies, drinks, and ready-to-eat pastries. No, this is an investigation of the true spice, the classic spice, the flaky, copper quills that have fueled global culinary desire for thousands of years. There’s a reason, or rather many reasons, the cinnamon stick keeps popping up: etched in Greek amphora, featured in Renaissance paintings, and adorning every pastry on Instagram.
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